Caravan's Jalapeño Cornbread
A quick and easy cornbread for a side or brunch.
Ingredients
- 60 g butter melted
- 3 eggs
- 400 ml milk
- 170 g polenta
- 80 g strong white bread flour
- 1 tbsp caster sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1 spring onion thinly sliced
- 2 tbsp jalapeño peppers from a jar, chopped*
- 150 g sweetcorn kernals tinned**
Instructions
- Preheat your oven to 220°C(200°C fan assisted). Grease and line a 23x13x7cm loaf tin with baking paper.
- Combine the polenta, bread flour, caster sugar, baking powder and salt in a large bowl.
- Whisk together the eggs and milk then pour in the melted butter and keep whisking until they're combined.
- Pour in the wet ingredients and mix until they're just combine. Be careful not to overmix at this point, but make sure there are no dry patches.
- Stir through the spring onions, jalapeño peppers and sweetcorn.
- Pour the mixture into the prepared loaf tin and leave to rest for 10 minutes.
- Transfer the tin to the middle shelf of your preheated oven and bake for 10 minutes.
- At this point, lower the temperature to 200°C(180°C fan assisted) and bake for another 20-25 minutes. It should be golden brown on top and a skewer inserted into the middle will come out clean.
- Place the tin on a wire rack and leave to cool for 5 minutes before turning the loaf out and leaving to cool completely.
Notes
*Use fresh jalapeño peppers if you have them available. We used tinned because it's all we could get our hands on.
**Use fresh sweetcorn kernels if they are in season